Meatless Monday – Snickerdoodles

Ingredients:

• 1 stick vegan margarine, such as Earth Balance, softened to room temperature
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 4 tablespoons soymilk or 4 tablespoons rice milk, whipped with
• 2 tablespoons cornstarch
• 3 cups unbleached white flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon tapioca starch or 1 teaspoon cornstarch
• Topping:
• 2 tablespoons cinnamon
• 4 tablespoons granulated sugar
• 1 tablespoon cocoa powder or cardamom powder (optional)

Directions:

1. Preheat your oven to 375°F – if using an insulated cookie sheet, I would use 400°F.
2. In a large bowl, cream together the margarine (if it’s not at room temperature, you might try microwaving it a bit) and sugar together until smooth.
3. Mix in the vanilla, and the cornstarch/soymilk mixture, and mix until well-mixed.
4. In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well. I ended up smoooshing it all together with my hands until it created a dough like feel.
5. Prepare the topping: In a very small bowl stir together the granulated sugar, cinnamon and cocoa or cardamom powder (if desired).
6. Roll approximately 1 full tablespoon of dough into a ball then roll it around – coating it completely in the powdered topping.
7. Place balls on an ungreased baking sheet approximately 2 inches apart.
8. Bake for 8-10 minutes. The cookies should still seem very soft when you remove them from the oven. Let them cool on the cookie sheet for 5 minutes, then transfer them to a wire baking rack and let cool completely.

~ Enjoy!!! (and invite me over for some :)